Pink Grapefruit & Bittersweet Chocolate Tea Cake
What to make the sweetest women we know for Mother’s Day? A not-too-sweet cake with a tender crumb, bursting with the tart and zesty flavors of pink grapefruit and grounded by rich, earthy bittersweet chocolate. This cake comes together and bakes up quick and easy, leaving you all day to spend with the mothers in your life.
*adapted from Date Night In
- ¾ cup grapefruit juice, divided
- 1 ½ T freshly grated grapefruit zest, divided
- ½ cup plain yogurt
- 3 large eggs
- 2/3 cup olive oil
- ¾ c sugar
- 1 ¾ c all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp baking soda
- 1 ¼ tsp kosher salt
- 4 oz. bittersweet chocolate, finely chopped
- 1 ½ c powdered sugar
- Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.
- Add ½ cup grapefruit juice to a small saucepan set over medium heat. Bring to a simmer and reduce the juice by half. Cool slightly.
- In a medium bowl, combine 1 T grapefruit zest, yogurt, eggs, olive oil, and reduced grapefruit juice and whisk to mix well.
- In a large bowl, add the granulated sugar, flour, baking powder, baking soda, and salt. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Mix until everything is well blended. Stir in the chocolate.
- Pour the batter into the prepared pan and place in the hot oven. Bake until the cake is deeply brown and set and springs back gently when pressed, 50 to 55 minutes.
- While the cake bakes, prepare the glaze. In a bowl, combine the remaining ½ T grapefruit zest with the remaining ¼ cup grapefruit juice. Gently stir in the powdered sugar and continue to stir until well mixed.
- Let the cake cool in the pan for 5 minutes before cooling on a wire rack.
- When cooled to room temperature, place the cake on a serving platter and drizzle with half the glaze. Reserve the rest of the glaze for serving along with the sliced cake. Serve with crème fraîche, if desired. The cake can be made 1 day in advance.